| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a new quality-improving substance for a sausage, a method for improving the quality of the sausage by using the same and the sausage of which quality is improved, having a juicy feeling and a good color in its appearance. <P>SOLUTION: This method for improving the quality of the sausage is characterized by using one or more kind selected from a group consisting of cysteine, a non-volatile thiazolidine compound and glutathion. <P>COPYRIGHT: (C)2003,JPO |
